Ham in the cold


 
C

Chad Dreher

New member
I have been tasked with cooking the Christmas ham, by my own doing. 🙂 We are supposed to get a bit of a cold spell (23 for the high) and I'm a bit concerned about maintaining a good temperature. I was planning on using my WSM, but have also considered using my Weber kettle. Any thoughts or suggestions? Thx
 
Is this a precooked ham or from scratch? Reheating with the water pan or not ...
There was a post recently that talked about this and how much smoke or seasoning to add. Go for it.
 
Yea what Tony says. Fresh hams I use my kettle and aim for 325 with a finish temp of 155-160
Ready to eat hams are better just warmed up on a WSM in the 225ish range and removed at 125. Hot and fast tends to dry them out.
 
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